Chicken & Biscuits - Crock Pot
- 2 1/2 lb
- boneless, skinless chicken breast
- 2 can(s)
- (10.75 oz. each) cream of chicken soup
- 2 Tbsp
- 1 c
- diced carrots
- 1 c
- frozen peas
- onion, minced
- 1 tsp
- onion powder
- salt and pepper to taste
- 3/4 c
- chicken broth
- 1 - 2 pkg
- (10 oz. each) refrigerated biscuit dough
Pour the chicken broth over the soup mixture. The chicken should be covered; if not, add more broth.
Place the cover on the slow cooker and turn on high. Cook on high for 5 to 6 hours.
Approximately 1 hour before serving, remove the cover and pull the chicken apart in small pieces or shred.
Tear the refrigerator biscuit dough into pieces and place it on top of the chicken mixture in the slow cooker.
Replace the cover and cook another hour or until the biscuits are done all the way through. ( you can also take the liner out of the cooker and bake at 400 degrees, until biscuits are cooked. I sometimes do this if in a hurry.)